Lamb Leg Shank
Shanks are from the bottom section of the leg, just below the knee. They are best cooked long and slow until the meat literally falls off the bone. The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock.
You will need one shank per person.
Shanks are from the bottom section of the leg, just below the knee. They are best cooked long and slow until the meat literally falls off the bone. The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock.
You will need one shank per person.
Shanks are from the bottom section of the leg, just below the knee. They are best cooked long and slow until the meat literally falls off the bone. The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock.
You will need one shank per person.
